Watermelon and Goat Cheese Salad

Author Notes: This is perfect mix of some of my favorite ingredients. I made it up along the way, but I knew that I definitely wanted to use watermelon, goat cheese and verbena. I wanted an interesting ingredient and to me summer involves verbena. Half of my family is from the south of France in Cannes and every summer at my grandparent's villa we would have verbena tisane fresh from the garden after dinner. 

Watermelon and Goat Cheese Salad with a Verbena Infused Vinaigrette

Serves 4

• 1/2cup extra virgin olive oil
• 1Handful of Fresh Verbena Leaves
• 1teaspoon coarse salt
• 1/2seedless watermelon
• 1/2pound fresh goat cheese
• 1/2cup unsalted pistachios
• 2tablespoons red vine vinegar
• 1teaspoon Maldon Sea Salt
• 1dash Fresh Pepper

1. Roughly chop the verbena and place in a mortar and add the olive oil and the coarse salt. Grind for about 10 minutes and let it sit for about 1 hour at room temperature.
2. Cut the watermelon into cube and place in a salad bowl in the refrigerator.
3. Place the pistachios in a pan and on low heat toast them for 5 minutes.
4. Remove the pistachios from the pan and chop them roughly. Set aside in a small bowl
5. Crumble the goat cheese.
6. Take the olive oil and verbena mix and put it through a small mixer. When completely mixed add the vinegar. Mix again.
7. Take the watermelon out of the fridge, add the goat cheese, drizzle the vinaigrette, sprinkle the pistachios and finish with maldon sea salt and pepper. Mix and serve!

https://food52.com/recipes/292-watermelon-and-goat-cheese-salad-with-a-verbena-infused-vinaigrette